Raspberry Spinach Feta Pasta Salad (Printable Version)

Light pasta salad with fresh raspberries, spinach, feta, and tangy vinaigrette—perfect for summer gatherings.

# What You'll Need:

→ Pasta

01 - 7 oz short pasta (fusilli, penne, or farfalle)
02 - 1 tsp salt for boiling water

→ Vegetables & Fruit

03 - 3.5 oz baby spinach, washed and dried
04 - 4.5 oz fresh raspberries
05 - 1 small red onion, thinly sliced
06 - 1 small cucumber, diced

→ Cheese & Nuts

07 - 3.5 oz feta cheese, crumbled
08 - 1 oz toasted walnuts or pecans, roughly chopped (optional)

→ Dressing

09 - 3 tbsp extra virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tbsp raspberry vinegar or red wine vinegar
12 - 1 tsp honey or maple syrup
13 - 1 tsp Dijon mustard
14 - Salt and black pepper, to taste

# Directions:

01 - Boil pasta in salted water until al dente, drain and rinse under cold water to stop cooking.
02 - Whisk olive oil, lemon juice, vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
03 - Toss cooled pasta with spinach, red onion, cucumber, and half the raspberries in a large bowl.
04 - Pour dressing over pasta mixture and fold gently to coat evenly.
05 - Sprinkle crumbled feta, remaining raspberries, and toasted nuts over the top.
06 - Serve immediately or refrigerate up to 2 hours before serving.

# Expert Advice:

01 -
  • The raspberries add this incredible burst of sweetness that makes every forkful exciting
  • It comes together in under 30 minutes but tastes like something from a fancy cafe
  • The colors alone will make everyone gravitate toward your bowl at potlucks
02 -
  • Rinse that pasta thoroughly until it is cold to the touch or the spinach will wilt immediately
  • Pat your spinach completely dry with a towel or the dressing slides right off
  • Add the delicate raspberries last so they do not turn into a jammy mess
03 -
  • Use the ripest raspberries you can find they should smell fragrant
  • Toast your nuts in a dry pan until they smell nutty about 3 minutes

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